California Roll Sushi Bowl | Donna Hay

Ingredients

• 1½ cups (300g) short-grain brown rice
• 2 cups (500ml) water
• 1 tablespoon whole-egg mayonnaise
• 2 tablespoons rice wine vinegar
• 2 tablespoons chopped dried wakame+
• 8 small butter lettuce leaves
• 400g cooked picked crab meat
• 1 avocado, thinly sliced
• salmon roe, to serve (optional)
• finely chopped chives and chilli oil, to serve